Our Baby Niçoise Salad is a vibrant mix of fresh, seasonal, delightful ingredients, high in protein. Featuring tender baby greens, perfectly cooked baby potatoes and concentrated sundried tomatoes, this salad is a treat for the senses. Topped with flaky tuna.
Ingredients
- 250g baby potatoes halved
- 2 tbsp olive oil
- 3 eggs
- 1 tbsp red wine vinegar
- 2 tsp capers
- 50g Sundried tomatoes finely chopped
- 1/2 red onion thinly sliced
- 100g baby spinach
- 1 can of tinned tuna
Instructions
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Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning.
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Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
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Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked.
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Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes.
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Season, tip in the onion, spinach, tuna and potatoes, then gently toss together.
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Top with the eggs, then serve straight away.